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Fresh Ratatouille Recipe Easy Wholesome Summer Vegetable Feast

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A wholesome and easy-to-make summer vegetable stew featuring fresh garden produce, aromatic herbs, and a slow simmered tomato sauce. Perfect as a vibrant side or a light main dish.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 3 large garlic cloves, finely minced
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 medium green zucchini, sliced into ½-inch rounds
  • 1 medium eggplant, cut into 1-inch cubes
  • 4 large ripe tomatoes, chopped (or 1 can of good-quality crushed tomatoes)
  • ½ cup fresh basil leaves, chopped
  • 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes

Instructions

  1. Rinse all vegetables well. Dice the onion and red bell pepper, slice the zucchini into ½-inch rounds, cube the eggplant into 1-inch pieces, and chop the tomatoes finely.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking.
  3. Add the diced onion and garlic. Cook for 3–4 minutes, stirring often, until the onion is translucent and fragrant. Avoid browning the garlic.
  4. Add the diced red bell pepper and eggplant cubes. Cook for 6–8 minutes, stirring occasionally, until they start to soften but still hold their shape.
  5. Stir in the zucchini slices and cook for another 5 minutes until tender but not mushy.
  6. Add the chopped tomatoes, fresh basil, thyme, salt, black pepper, and optional red pepper flakes. Stir well to combine.
  7. Reduce heat to low and let the mixture simmer gently, uncovered, for 15 minutes to meld flavors and thicken the sauce.
  8. Taste and adjust seasoning with more salt, pepper, or herbs as desired.
  9. Serve warm, garnished with fresh basil leaves.

Notes

Avoid overcrowding the pan to ensure vegetables brown rather than steam. Use medium heat to prevent burning garlic or onions. Add fresh herbs towards the end of cooking for maximum flavor. Soak eggplant in salted water if it tastes bitter. Stir gently during simmering to keep vegetables intact. For a roasted flavor, bake combined vegetables at 375°F (190°C) for 30 minutes.

Nutrition

Keywords: ratatouille, summer vegetables, vegetable stew, easy recipe, wholesome, vegan, gluten-free, healthy side dish, garden vegetables

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